Description
A light, refreshing salad featuring rice vermicelli noodles, fresh vegetables, and a perfectly balanced dressing. This versatile dish can be tailored to suit vegetarian, vegan, or gluten-free diets. Perfect for a quick lunch or a vibrant dinner side.
Ingredients
Scale
For the Salad:
- 200g rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1 cup thinly sliced bell peppers (red, yellow, or green)
- 1/2 cup shredded purple cabbage
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped Thai basil (optional)
- 1/4 cup crushed peanuts (for garnish)
For the Protein (Optional):
- 200g shrimp, chicken breast, or tofu
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 clove garlic, minced
For the Dressing:
- 3 tbsp fish sauce (or soy sauce for a vegetarian option)
- 2 tbsp lime juice
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 red chili, finely chopped (optional)
Instructions
- Prepare the Noodles:
- Soak the rice vermicelli noodles in hot water for 5-7 minutes or until soft. Drain and rinse under cold water to stop the cooking process. Toss with a small amount of sesame oil to prevent sticking.
- Chop the Vegetables:
- Thinly slice carrots, cucumbers, bell peppers, and cabbage. Set aside.
- Cook the Protein:
- If using, marinate shrimp, chicken, or tofu in soy sauce, sesame oil, and minced garlic for 10 minutes. Grill or sautu00e9 until fully cooked.
- Make the Dressing:
- In a small bowl, whisk together fish sauce, lime juice, sugar, soy sauce, sesame oil, and chili. Taste and adjust seasoning if needed.
- Assemble the Salad:
- In a large mixing bowl, combine noodles, vegetables, and cooked protein. Pour the dressing over the top and toss until evenly coated.
- Garnish and Serve:
- Sprinkle with crushed peanuts and fresh herbs. Serve immediately with lime wedges on the side.
Notes
- For a gluten-free version, use tamari or gluten-free soy sauce.
- Adjust the chili amount based on your spice tolerance.
- Store leftover salad in the fridge for up to 24 hours, but keep the dressing separate to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (or Minimal Cooking for protein)
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1.5 cups (1/4 of the total salad) per serving.
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20 mg
Keywords: Asian vermicelli noodle salad, Vietnamese noodle salad, Thai vermicelli salad, healthy Asian recipes, gluten-free salad, summer salad.